Cost Breakdown

Critical Success Points

• • Temper the egg yolk mixture to avoid curdling
• • Chill the dough thoroughly for flaky layers
• • Rest the apple mixture to draw out excess water
• • Reduce the apple juice to a caramel consistency
• • Bake at high heat then lower temperature for even baking

Safety Warnings

• • Hot custard can cause burns – handle the saucepan with oven mitts.
• • Use a sharp knife carefully when slicing apples and cutting leaves.
• • The oven reaches high temperatures; use mitts when handling the pie dish.
• • Alcohol is flammable – do not ignite the brandy.
• • Raw egg yolks are used; keep custard refrigerated and consume within 3 days.